1 medium yellow onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
4 cloves garlic, coarsely chopped
1/2 cup fresh cilantro, coarsely chopped
2 ears fresh corn
3 cups organic vegetable stock (or water), divided
1 cup quinoa
1 tablespoon canola oil
2 (15-oz) cans Publix GreenWise organic red kidney beans, drained and rinsed
1 (15-oz) can Publix GreenWise organic black beans, drained and rinsed
2 (14.5-oz) cans Publix GreenWise organic diced tomatoes
1 (8-oz) can Publix GreenWise organic tomato sauce
1 (1.25-oz) packet low-sodium chili seasoning
1 lime (optional)
-- Chop onion, green bell pepper, garlic, and cilantro.
-- Cut corn from cob (about 1 1/2 cups).
- In a medium saucepan bring 2 cups vegetable stock to a boil. Add quinoa; reduce heat to medium. Simmer 12-15 minutes or until water has been absorbed. Cover and set aside.
- Meanwhile, preheat large stock pot on medium-high 2-3 minutes. Place oil in pot; add onions, peppers, corn, and garlic. Cook and stir 4-5 minutes or until tender and lightly browned.
- Reduce heat to medium-low; stir in beans, tomatoes, tomato sauce, remaining 1 cup stock, chili seasoning, and quinoa. Simmer 20 minutes; stir in cilantro. Serve with a wedge of lime.